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Chicken sheetpan dinner.

Mediterranean Roasted Chicken

5 from 1 vote
Created by Mariam Ezzeddine
Whole chicken seasoned with a harmonious blend of aromatic herbs, spices, and paired with colorful array of seasonal vegetables.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6 servings
servings

Ingredients

For Chicken

  • 4-5 lb whole chicken
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¾ tsp salt
  • ½ tsp garlic powder
  • ½ tsp ground black pepper
  • ½ tsp fresh thyme chopped
  • 3 tbsp olive oil

For Vegetables

  • 8-10 baby potatoes cut into halves
  • 1 ½ cup grape tomatoes
  • 1 ½ cup baby bella mushrooms
  • 1 ½ cup baby carrots
  • 1 medium green bell pepper cut into cubes
  • ¼ cup kalamata olives
  • 6-8 garlic cloves
  • 6-8 pearl onions
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper

Instructions

  • Preheat the oven to 450°F.
  • Pat dry the whole chicken with a kitchen towel and set it aside.
  • In a small bowl or plate, mix the spices: paprika, cumin, coriander, salt, pepper, and thyme.
  • Coat and massage the whole chicken with olive oil, then sprinkle the spice mix on top, ensuring it covers all parts of the chicken.
  • In a 9x13 baking tray, add the halved potatoes, grape tomatoes, mushrooms, carrots, bell pepper, olives, garlic, and onions. Massage the vegetables with olive oil and season them with salt and pepper.
  • Place the chicken on top of the vegetables and bake for 15 minutes.
  • Reduce the temperature to 350°F and continue baking for an additional 50-60 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a thermometer.
  • Remove the chicken from the oven and set it aside to rest for 10 minutes. Then, slice and serve it along with the roasted vegetables.

Notes

  • Allow the chicken to marinate with the spice rub for at least 30 minutes or, ideally, overnight. This enhances flavor penetration.
  • Periodically baste the chicken with its juices during roasting for added moisture and flavor.
  • Storing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. 
  • Reheating: Reheat in the oven at 400 degrees Fahrenheit until warmed through for best results.

Nutrition

Calories: 531kcal | Carbohydrates: 24g | Protein: 31g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 710mg | Potassium: 972mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5613IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 3mg
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